Directions

Chop and stone the apricots. Place in a large pot with a little water and cook gently until tender.

Add all the other ingredients and cook down slowly, on the lowest heat possible. Stir to stop the ketchup catching. Skim any debris that forms on the top as you go. Watch carefully, the thickening ketchup can become a bit eruptive and may need to be partly covered.

When you reach a sauce- like consistency, cool the mixture, check the seasoning and pour into sterilised bottles. Seal up and store in a cool dark place.Once opened, keep in the fridge.

From the farm

From the pantry

Dedicated to food and wellbeing, Bite is the New Zealand Herald's weekly food magazine. With a new theme each week, Bite offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs. Bite magazine is supported by this mobile-friendly website with over 10,000 recipes, cooking advice, articles, competitions and food-related news.